Pumpkin Pie a la Easy Recipe
Pampered Chef Recipes


Pumpkin Pie a la Easy

1-1/4 c. all purpose flour

3/4 c. quick or old-fashioned oats

1/2 c. packed brown sugar

1/2 c. pecans, chopped

2/3 c. butter or margarine, melted

4 eggs

2 cans (15 oz. each) solid pack pumpkin

2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)

2 t. ground cinnamon

1 t. ground ginger

1/2 t. ground nutmeg

OR use 3 ˝ t. of Pampered Chef Pantry Cinnamon Plus—YUM!

1 t. salt

Thawed frozen whipped topping (optional)

Pecan halves (optional)

Preheat oven to 350 degrees.

In CLASSIC BATTER BOWL, combine flour, oats and brown sugar. Chop pecans using FOOD CHOPPER. Add to Batter Bowl.

Melt butter in MICRO-COOKER on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of STONEWARE BAR PAN. Bake 15 minutes.

Meanwhile, lightly beat eggs in Batter Bowl using STAINLESS STEEL WHISK. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust.

Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using MINI SERVING SPATULA.

Garnish each serving with whipped topping using EASY ACCENT DECORATOR, pecan halves and additional ground cinnamon (or Cinnamon Plus), if desired. Refrigerate any leftover pie squares.

Yield: 24 servings

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